Recipe Zubair

Ingredients: For the dough: 2 packs of custard powder 100 ml water 500 ml milk 5 tablespoons of sugar 120 g butter 2 packs of dry yeast 2 egg (s) 1 tsp salt 800 g of flour For painting: 200 g butter, liquid 300 g sugar, brown 5 tsp cinnamon powder For frosting: 250 g powdered sugar 250 g cream cheese 120 g butter 2 packs of vanilla sugar Preparation Bring the milk to the boil, stir the pudding powder with cold water and stir into the boiling milk, let it boil briefly until the pudding has thickened, stirring constantly. Remove from the heat, stir in butter until melted, stir in sugar and eggs. If the mass is still lukewarm, stir in the dry yeast. Mix the salt and flour, add the pudding mixture and make it into a soft, slightly sticky dough (works best with a mixer dough hook, the dough should definitely be wetter than "normal" yeast dough). Let rise until the dough has doubled (1-2 hours). Halve the dough and roll it out on a well-floured ...

Ingredients: For the shortcrust pastry: 300 g of flour 1 teaspoon Baking powder 130 g sugar 1 pack of vanilla sugar 2 egg (s) 130 g butter, soft For painting: 6 tbsp jam, (apricot jam) For the topping: (nut mass) 200 g butter 5 tbsp water or rum 200 g sugar, brown 1 pack of vanilla sugar 400 g hazelnuts, ground, walnuts, almonds (as desired) For the glaze: 200 g cake icing, (chocolate icing) Preparation Make a dough from the ingredients. The dough is relatively soft, so you can distribute it nicely on the sheet. Butter the bottom of a fat drip tray and dust with flour. Alternatively, place a baking frame in the tray. Press the dough in evenly (I always do it by hand, it doesn't really work with a rolling pin). Spread the jam thinly on the dough. Melt butter, water, sugar and vanilla sugar in a saucepan (do not boil) so that the sugar dissolves. Add nuts / almonds and mix well. For nuts, I take a mixture of the varieties that my pantry produc...

Ingredients: 600 g spinach leaves, frozen, with cream 2 large carrots 7 m. Large mushrooms 1 large onion (s) 5 tablespoons milk 1/2 pack herb cream cheese, approx. 100 g 1 clove of garlic 1 tbsp, brushed vegetable stock powder 500 ml tomato (s) happened 3 tbsp butter 2 tablespoons of flour 150 ml sweet cream 1 clove of garlic 1 packet of lasagna plate (s) 1 bag / s cheese, grated salt and pepper Chili powder Preparation: Peel and cut the carrots, mushrooms and onions and first fry the onion cubes in a pan until they are glassy. Then add the remaining vegetables and fry briefly. Add 5 tablespoons milk and heat the creamed spinach in it until the leaves are no longer frozen and the cream sauce has thickened slightly. Now add the cream cheese and the vegetable broth and stir well. Simmer for five minutes until the sauce has thickened nicely. Finally, press in the clove of garlic and season with salt, pepper and chilli. The spinach mixture can be spicy because t...

Ingredients: 1 kg of apples 4 tablespoons of lemon juice 400 ml cream a little lemon peel or orange peel 150 g of sugar 1 pack of vanilla sugar 5 egg (s) 380 g flour 1 pack of baking soda For the cast: 150 g of sugar 150 g butter 1 tsp cinnamon 1 tsp lemon juice 6 tablespoons milk or coconut milk 100 g hazelnuts or almonds, grated (alternatively almond leaves) Grease for the sheet Preparation: Peel and core the apples and cut them into slices. Drizzle with 4 tablespoons of lemon juice and mix. Whisk the cream, lemon or orange peel, sugar and vanilla sugar until fluffy. Add the eggs one by one and stir in. Mix the flour and baking powder, sieve onto the foam mass and fold in. Spread the dough on a greased baking sheet (half the amount in a greased spring form pan) and top with the apples. Leave a small edge of the dough (in the spring form pan, pull the dough up a little at the edge). Bake in the preheated oven at 200 ° C top / bottom heat on the middle...

Ingredients For the ground: 200 g shortbread (s) 100 g butter For covering: 200 g of sugar 3 tbsp cornstarch 600 g cream cheese 200 g quark 150 g cream 1 egg (s) 2 tbsp lemon juice For the cast: 250 g sour cream 2 tablespoons of sugar 1 pack of vanilla sugar 1 tsp lemon juice Preparation Crumble the butter cookies, mix well with the liquid butter and press the mixture onto the bottom of a baking pan. Bake at 180 degrees in the preheated oven for 5 - 10 minutes, then take out. Mix the sugar with the starch, cream cheese and lean quark until creamy. Add the egg, cream and lemon juice and stir until smooth. Do not beat with a mixer, but stir slowly until creamy, this is very important. Spread the cream on the pre-baked base and bake the cake for another 45 minutes. When the edge is slightly brown, remove it. Mix the ingredients for the icing, spread the icing on the cake and bake the cake again for 5 minutes. It is best to let it cool overnight.

Ingredients: 3 tbsp butter 400 ml buttermilk 2 egg (s) 250 g flour 1 pinch (s) of salt 3 tsp baking powder 50 g of sugar 1 pack of vanilla sugar For the sauce: 200 g blueberries (blueberries), frozen or fresh 25 ml water 2 tsp starch, lightly heaped 50 g of sugar 5 drops of bitter almond flavor possibly icing sugar, for dusting Furthermore: Fat for the pan Preparation Whisk the buttermilk and eggs well in a bowl. Melt the butter in a saucepan, then set aside and let cool a little. Mix flour, salt, baking powder, sugar and vanilla sugar in another bowl. Add the buttermilk and egg mixture and the melted butter to the flour mixture and stir well. Let the dough rest in the bowl until the pan is hot (about 10 minutes). Add 1.5 - 2 tablespoons of dough per pancake to the fat-covered pan. If bubbles form on the surface, turn the pancake and bake from the other side until golden brown. For the sauce: Put the blueberries, water, sugar, bitter almond fla...